Tastes amazing, looks amazing, an absolute heaven! An espresso infused chocolate cake serves as a base for this delicous cake. A light layer of strawberry mousse with a thin layer of jello topped with freshly whipped cream and a sprinkle of shaved chocolate completes the look.

Coffee Cake:
~ 1/4 cup espresso coffee, hot
~ 1/4 cup milk, cold
~ 1 egg, room temp.
~ 1 tsp coffee extract
~ 3/4 cup (minus 1 Tbsp) flour
~ 1 & 1/2 Tbsp cornstarch
~ 2/3 cup granulated sugar
~ 1/4 cup cocoa powder
~ 1/2 tsp baking soda
~ Pinch of salt
~ 4 Tbsp (1/2 stick) butter, cold, unsalted, cubed

Coffee mixture: in a bowl combine: coffee, milk, egg, and vanilla. Mix all with a fork to combine.

In a mixer (paddle attachment) sift flour, cornstarch, sugar, cocoa powder, baking soda, salt, and add cubed butter. Mix until crumbly sand-like texture.
On slow speed add coffee mixture into flour mixture and then raise the speed for approx. 2 min until smooth and combined.

Line 9″ baking form with parchment paper, butter the sides.
Bake at 350°C for 27-30 min. Cool it in pan for 15 min and then remove it from pan onto cooling rack.

Strawberry Mousse:
~ 1 & 1/4 cups whipping cream
~ 1 tsp vanilla extract
~ 1 Tbsp (1 pkg/7 g) unflavored gelatin powder
~ 1/4 cup water
~ 10 oz frozen strawberry, thawed out
~ 4 egg yolks, room temp.
~ 1 egg, room temp.
~ 1/2 cup granulated sugar
~ 2 Tbsp lemon juice

Strawberry puree: with blender puree thawed out strawberry with its juices. Place in fridge.

Whipped cream: In a mixer (with whisk attachment) whisk heavy cream with vanilla extract until soft peaks. Place it in the fridge.

Bloomed gelatin: Place 1/4 cup cold water into a wide dish and sprinkle gelatin on the top of it to bloom. Put aside.

Heat up water for water bath. In a heatproof bowl combine: egg, egg yolks, sugar, and lemon juice. Place on the top of simmering water bath and whisk (or use electric beaters) until pale, light and fluffy (almost custard-like in thickness, for about 10 min., 175F). Remove from the heat, add bloomed gelatin and continue whisking until gelatin dissolves. Strain it to remove any clumps. Add strawberry puree. Fold in whipped cream.

Pour strawberry mousse on the top of the chocolate cake. Put in fridge to set.

Strawberry Jello:
~ 1 package of strawberry jello
~ 1 & 1/2 cup boiling water

Dissolve 1 package of strawberry jello in boiling water. Cool it off while stirring/ whisking once in a while. Pour over the strawberry mousse. Put in fridge.

Whipped Cream:
~ 1 & 1/4 cup heavy cream
~ 1/4 cup powdered sugar
~ 1/4 tsp vanilla extract

In a mixer (with whisk attachment) whisk heavy cream with vanilla extract. Once whisked until soft peaks then add powdered sugar.
Put whipped cream in a sleeve with round decorating tip. Pipe rows of cream on top of set strawberry jello.

Sprinkle with shredded chocolate or sift cocoa powder on top.

Notes: Store it in the fridge.